This Chocolate Mousse is creamy, smooth, delicious, and easy to make. A mere 6 ingredients make this rich and decadent dessert!
INGREDIENTS
FOR THE CHOCOLATE MOUSSE:– 4 large egg yolk– ¼ cup (50 grams) granulated sugar– 2 cups (480 ml) cold heavy whipping cream divided– 8 ounces (226 grams) semi-sweet chocolate chopped– ½ teaspoon pure vanilla extractFOR THE WHIPPED CREAM TOPPING:– ½ cup (120 ml) cold heavy whipping cream– 2 tablespoons (15 grams) powdered sugar– ½ teaspoon pure vanilla extract
INSTRUCTIONS
Beat egg yolks in a stand mixer with the whisk attachment or a large bowl with a handheld mixer on medium-high speed for 3–4 minutes until thickened and light yellow. Beat in granulated sugar slowly and set aside.
1
Heat ¾ cup (180 ml) heavy whipping cream in a saucepan on medium heat until hot, avoid boiling. Remove the saucepan from heat and slowly pour half the hot heavy whipping cream into the egg mixture, whisking constantly.
2
Return the tempered egg mixture to the saucepan. Do not boil. Return the saucepan to medium-low heat and stir constantly for 3–4 minutes until mixture reaches 160°F (71°C) on a thermometer and coats the back of a spoon.
3
Put chopped chocolate in a microwave-safe bowl. Stir well after each 20-30 second microwave increment until the mixture is smooth and melted. Combine egg custard and melted chocolate. Add vanilla.
4
Beat the remaining 1 and ¼ cups (300 ml) cold heavy whipping cream to stiff peaks in a stand mixer or large bowl with electric mixer. Slowly add ¼ of whipped cream to lighten the cooled chocolate mixture, then gently mix with the remaining cream.
5
Divide the mixture among eight 6-ounce glasses or ramekins. Cover tightly and refrigerate for 2 hours.
6
Beat ½ cup (120 ml) cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form in a stand mixer bowl with whisk attachment or large electric mixer bowl.
7
Spoon the mixture evenly over each chocolate mousse, top with chocolate shavings or cocoa powder, serve, and enjoy.